Keiser's Kitchen's menu treats patrons to comforting dishes made from 65-year-old family recipes. Start mornings right with hearty morsel-filled omelettes ($3.99–$6.29) or fluffy pancakes ($3.29–$5.99). Since Keiser's Kitchen serves breakfast all day, diners can gratify cravings for griddle fare any time the urge strikes. Lunch-goers gulp up meaty sandwiches ($5.29+) placed strategically next to crisped potato chips. Enjoy a Sunday supper any night of the week, except Sunday, with the down home dinner special ($6.99–$8.99), a generously portioned main dish such as meatloaf, chicken, or top sirloin, served with mashed potatoes, veggies, and a salad. The restaurant's warm, inviting atmosphere is wholesome, family-oriented, and technophobic, just like grandma's house.
In the early 1900s, Winter Inn was a cozy spot for weary travelers to rest their head after alighting from the train at the nearby station. It was renovated in the late '70s to restore it to its 1900s state and turn it into the charming historical hotel and fine-dining destination that it is today.
The hotel still accommodates travelers with intimate guest rooms trimmed with quilted bedding and floral accents. It has been updated to provide modern amenities such as cable TV, WiFi, and robot butlers. In the morning, a complimentary continental breakfast prepares guests for a day spent exploring downtown Greenville and the surrounding area.
At the end of the day, patrons head down to Winter Inn's restaurant for charbroiled USDA steaks and fresh seafood. They can dine among old-fashioned soda signs in the wood-trimmed lounge, in the upscale dining room illuminated with antique lights, at the wooden horseshoe bar, or al fresco in the beautifully landscaped courtyard.
Though Executive Chef Michael Whalen's 57 Brew Pub & Bistro menu embodies global flavors, those flavors always start in the same place: Michigan. Each of Michael's upscale pub dishes—made alongside Executive Sous Chef James Powell—begins with local produce, dairy, and meats. Along with making soups and salads from scratch, Michael and James top wood-fired bison burgers with housemade black-bean salsa and broil handmade brats with Wayne's Green Tractor ale. The ale, like all seven of 57 Brew Pub's on-tap beers and its seasonal specialties, is handcrafted on site by the bistro's resident brewmaster, Victor Aellen.
With banquet seating for 220 and conference seating for 250, The Edge Banquet and Conference Center accommodates a range of receptions, corporate events, and soirees in its Tuscan-inspired halls. Its expert staff helps guests personalize their parties with specialty menu selections or wine-and-food pairings, and a 640-square-foot dance floor hosts boogying guests after feasts. A 92-inch drop-down screen and quality sound system, meanwhile, let patrons display PowerPoint presentations, videos, or slideshows of coin collections enhanced with the Jurassic Park soundtrack. Along with hosting others’ events, The Edge’s Director of Operations, Sierra A. Martin, teaches her own cooking classes where students learn how to craft regional cuisines from around the world.
Perched across the road from the gleaming waters of Bostwick Lake, the eponymously named bakery and coffee shop serves up a menu of fresh donuts, treats, and cups of coffee. Bostwick's conjures all species of carb-laden comfort foods, from donuts and glazed twists to apple fritters and long johns. Light off the lake dances in through dining-room windows, as a trinity of chocolate, buttercream, and butterscotch cinnamon rolls vies for counter space with the realpolitik power moves of a freshly baked bismarck. Cookies nest in glass-enclosed cases, fashioned in flavors of frosted sugar, snickerdoodle, date, and molasses. Savory lunch fare rounds out the menu with choices including cheeseburgers and chili.
Christine Gill's New American restaurant, Bistro Chloe Élan, mirrors the cultural melting pot of America itself—and the result is a mélange of regional dishes from around the country and the globe. Christine has 29 years of restaurant-industry experience from around the country—from Washington DC to Arizona to Michigan—including owning and operating the Sierra Room in downtown Grand Rapids.
Executive Chef Mike Kehl bases his menu on proteins such as salmon, bison, beef filet, and red snapper, arranging each beneath a colorful explosion of seasonings and garnishes.
Not only do these dishes pair with an eclectic wine list, but in the bistro's dining room, their aromas mingle with another element: music. Live musicians provide the soundtrack for brunch and dinner Wednesday and Thursday evenings. Throughout the summer, a special dinner series focused on regional cuisines—from Caribbean to Appalachian—features band performances on the lawn.
Like an evening gown sewn from a burlap sack, the bistro's design seamlessly blends rustic and elegant. A mismatched collection of light wood and dark black tables gather beneath modern, geometric light fixtures, some of which dangle strings of crystals. A small, square fireplace warms the room, contrasting with the cool silver of an undulating wine rack that stretches across one wall.